RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	50.762
Energy (kCal)	6097.55
Carbohydrates (g)	505.621
Total fats (g)	439.874
Fatty acids, total saturated 20:0 (g)	0.0483
Fatty acids, total saturated 18:3 undifferentiated (g)	1.7896
Fatty acids, total polyunsaturated 17:1 (g)	0.0825
Fatty acids, total trans-monoenoic (g)	0.9520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4282
Fatty acids, total saturated 4:0 (g)	0.6740
Fatty acids, total trans (g)	1.1884
Riboflavin (mg)	1.3695
Tocopherol, beta (mg)	0.0200
Lactose (g)	2.6280
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0320
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	14.6900
Tocopherol, delta (mg)	0.1200
Arginine (g)	2.5483
Proline (g)	3.7219
Fatty acids, total polyunsaturated 18:1 t (g)	0.8479
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.9715
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	64.8130
Copper, Cu (mg)	0.6251
Maltose (g)	0.0000
Zinc, Zn (mg)	4.2752
Total lipid (fat) (g)	439.8740
Vitamin K (phylloquinone) (g)	45.7620
Cholesterol (mg)	856.1800
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0027
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1818
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	684.1100
Folate, total (g)	145.3600
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0791
Vitamin A, IU (IU)	2418.6200
Energy (kcal)	6097.5500
Fatty acids, total saturated 16:1 undifferentiated (g)	2.5488
Fatty acids, total saturated 14:1 (g)	0.3236
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2438
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0081
Sugars, total (g)	95.3390
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2010
Vitamin C, total ascorbic acid (mg)	4.3080
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	2.9851
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0027
Magnesium, Mg (mg)	84.1300
Fatty acids, total saturated 16:0 (g)	41.9806
Carbohydrate, by difference (g)	505.6210
Vitamin D (IU)	220.7000
Fructose (g)	0.0000
Fluoride, F (g)	4.9000
Aspartic acid (g)	3.9779
Tyrosine (g)	1.8732
Potassium, K (mg)	807.3000
Fatty acids, total saturated 12:0 (g)	52.2968
Vitamin A, RAE (g)	691.3100
Serine (g)	3.2213
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.5460
Fatty acids, total trans-polyenoic 22:4 (g)	0.0350
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0081
Fatty acids, total saturated 22:0 (g)	0.0215
Fatty acids, total saturated 14:0 (g)	21.0569
Histidine (g)	1.1700
Isoleucine (g)	2.4533
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1932
Niacin (mg)	1.8507
Water (g)	227.7410
Fatty acids, total saturated 8:0 (g)	3.9615
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0432
Carotene, beta (g)	64.8000
Sodium, Na (mg)	5177.6300
Iron, Fe (mg)	6.1311
Energy (kJ)	25511.2600
Ash (g)	18.5260
Caffeine (mg)	0.0000
Glycine (g)	1.6151
Fatty acids, total trans-polyenoic (g)	0.2364
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0258
Fatty acids, total saturated 18:2 undifferentiated (g)	65.2659
Fatty acids, total polyunsaturated (g)	67.8624
Vitamin E (alpha-tocopherol) (mg)	92.5617
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.7805
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.7681
Vitamin D (D2 + D3) (g)	5.4400
Vitamin D3 (cholecalciferol) (g)	5.4400
Lysine (g)	2.9679
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0829
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	5.4544
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.3337
Fatty acids, total trans-polyenoic 18:3i (g)	0.0036
Thiamin (mg)	0.5321
Folate, food (g)	145.3600
Fatty acids, total saturated 20:1 (g)	0.1125
Fatty acids, total monounsaturated (g)	205.9008
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.8486
Fatty acids, total polyunsaturated 16:1 t (g)	0.1041
Fatty acids, total polyunsaturated 17:0 (g)	0.2330
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	604.8990
Fatty acids, total polyunsaturated 16:1 c (g)	0.8883
Fatty acids, total saturated (g)	143.2271
Vitamin B-12 (g)	2.4678
Calcium, Ca (mg)	893.9000
Fatty acids, total saturated 10:0 (g)	4.8694
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	2.2541
Glutamic acid (g)	10.6099
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0038
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	685.4900
Leucine (g)	4.0856
Folate, DFE (g)	145.3600
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.2328
Fiber, total dietary (g)	5.9760
Tryptophan (g)	0.7130
Threonine (g)	1.9433
Fatty acids, total polyunsaturated 18:1 c (g)	13.1462
Manganese, Mn (mg)	1.0622
Protein (g)	50.7620
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	202.9911
Betaine (mg)	0.6000
Phosphorus, P (mg)	2770.9700
Tocopherol, gamma (mg)	1.2160

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Deutschland >> Austrian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat oven to 350 degrees Fahrenheit. | 2. Lightly grease and flour 2 9 inch round or square cake, or lightly spray with baking spray(like Baker's Joy). | 3. In a large bowl on high, beat the cake mix, pudding mix, buttermilk, vegetable oil, cinnamon and 4 eggs. | 4. Beat together until well moistened. | 5. Increase speed to medium for 2 minutes. | 6. Fold in 3/4 cups ground almonds. | 7. Divide batter between the 2 pans. | 8. Bake for 30 minutes or until toothpick inserted in center of cake comes out clean. | 9. Cool in pan on wire racks for 10 minutes. | 10. Remove cake from pans and cool completely on wire rack. | 11. In small bowl mix preserves and orange peel. | 12. To assemble cake: | 13. Place 1 layer on serving plate. | 14. Spread with 1/2 of the preserves, I heat the preserves in the microwave for 30 seconds to soften. | 15. Top with second cake layer. | 16. Spread with the rest of the preserves. | 17. Sprinkle with the remaining ground almonds. | 18. Pipe or spoon whipped cream on cake. | 19. I prefer to serve the slices of cake with whipped cream. | 20. To toast almonds: | 21. grind blanched, peeled almonds in a food processor, use short on/off pulses so you don't over process. | 22. Place on a baking sheet for 5-8 minutes, stirring until lightly golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow cake mix	1	package		2263.68	409.244	23.055999999999997	60.784
vanilla pudding mix	1	package		373.23	91.971	0.0	0.594
buttermilk	1 1/4	cups		-	-	-	-
vegetable oil	1/2	cup		939.58	0.0	0.0	109.0
cinnamon	2	teaspoons	ground	-	-	-	-
egg	4			286.0	1.44	25.12	19.02
almond	1	cup	ground blanched toasted	1927.12	0.0	0.0	218.0
raspberry preserve	1	jar		-	-	-	-
orange peel	1	teaspoon	grated	1.94	0.5	0.03	0.004
heavy cream	3/4	cup	whipped	306.0	2.4659999999999997	2.556	32.472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Linzertorte